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thai food,som tum,papaya salad
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Salad
R E C I P E S
QUALITY FOODS SINCE 1923
ATA S T E O F T H A I . C O M
I N D E X
Thai Beef Salad - Yam Nuea Laab - Ground Beef Salad
This yummy beef salad is the perfect example of This Thai mainstay has perfectly balanced flavor.
the contrasting flavors in Thai cooking.
Curried Chicken Salad Wrap
Coconut Ginger Rice Chicken Salad A Taste of Thai Red Curry Paste gives chicken
A Taste of Thai Coconut Ginger Rice livens up salad just the right zip. Serve in a wrap, on a roll,
this light and refreshing salad. or in a plain salad with tomatoes and cucumbers.
Thai Cucumber Salad
Pad Thai Noodle Salad This sweet and spicy salad is a great summer side.
Spice up your picnic with this cold salad and A
Taste of Thai Pad Thai Sauce.
Grilled Lemon-Ginger, Peanut Chicken
Green Papaya Salad (Som Tum) A Taste of Thai Peanut Sauce Mix acts as both a
A Taste of Thai Garlic Chili Pepper Sauce and Fish marinade and a salad dressing in this authentic
Sauce add authentic flavor to this dish-one of the Thai dish.
most popular in Thai cuisine.
Shrimp, Tofu and Vermicelli Salad
Chicken Salad with Red Curry Classic Asian flavors and A Taste of Thai Pad Thai
Sauce make this dish extra special.
Dressing
This Thai recipe (Yum Kai Yaang) uses A Taste of
Thai Red Curry Paste to transform leftover grilled
chicken into an exotic salad.
SALAD 2 A TA S T E O F T H A I
I N T R O D U C T I O N
A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All
products are gluten-free and all of our items are
delicious.
Thank you.
atasteofthai.com
QUALITY FOODS SINCE 1923
Odense Quality baking ingredients imported from Notta Pasta These delicious noodles, made from
Denmark. Odense Almond Paste adds rich flavor rice, better absorb the flavors of the sauces and
to some of your favorite recipes. Odense Marzipan seasonings used in your favorite dishes! And,
taps your creative side and lets you decorate for all they’re gluten free.
occasions.
odense.com nottapasta.com
SALAD 3 A TA S T E O F T H A I
Thai Beef Salad -
Yam Nuea
This yummy beef salad is the perfect
example of the contrasting flavors in
Thai cooking.
YIELD DIRECTIONS
6 Servings 1. Grill or broil flank steak. Slice into thin bite
size pieces. Chill.
TIME 2. In a large mixing bowl, combine lime juice,
15 minutes Fish Sauce, minced red chili peppers, and
garlic. Stir together well.
INGREDIENTS 3. Add red onion, cucumber, cilantro, scallion
1 lb flank steak and chilled steak. Toss together well.
1/4 cup fresh lime juice 4. Serve cold.
2 tablespoons A Taste of Thai Fish Sauce
2 tablespoons minced red chili peppers
3 cloves garlic, crushed
1 small red onion, sliced thinly
1 small cucumber, thinly sliced
2 tablespoons chopped fresh cilantro
3 scallions (green onions), chopped
SALAD 4 A TA S T E O F T H A I
Coconut Ginger
Rice Chicken
Salad
A Taste of Thai Coconut Ginger Rice
livens up this light and refreshing
salad.
YIELD DIRECTIONS
4 Servings 1. In saucepan, combine vinegar, sugar and Fish
Sauce. Bring to a boil. Reduce to simmer and
TIME stir until sugar crystals are dissolved. Remove
20 minutes from heat.
2. Add rice to vinegar mixture. Stir well. Cover
INGREDIENTS and cool in refrigerator.
1/2 cup rice vinegar 3. Once rice mixture is cooled, add chicken,
1/4 cup sugar grapes, scallions, carrots and cilantro. Mix
1 teaspoon A Taste of Thai Fish Sauce together well.
1-7 oz box A Taste of Thai Coconut Ginger Rice*, 4. Serve.
prepared
1 lb cooked boneless skinless chicken breast, cubed
2 cups green seedless grapes, halved
1 bunch scallions (green onions), sliced in rounds
3 carrots, julienned
Optional: chopped cilantro
*Equally good with our A Taste of Thai Yellow
Curry Rice.
SALAD 5 A TA S T E O F T H A I
Pad Thai Noodle
Salad
Spice up your picnic with this cold
salad and A Taste of Thai Pad Thai
Sauce.
YIELD DIRECTIONS
10 cups 1. In a bowl or food processor combine: Pad Thai
Sauce, ketchup, honey, vinegar, oil, soy sauce
TIME and ginger until well mixed. Set aside.
20 minutes 2. Boil Rice Noodles in salted water according
to directions, stirring occasionally. Test for
INGREDIENTS texture: noodles are done when they are firm
Pad Thai Dressing: but tender (al dente). Rinse noodles in cold
1-3.25 oz box A Taste of Thai Pad Thai Sauce water until cool and drain well. Pour into a
1/4 cup each: ketchup, honey, rice vinegar, large bowl and toss with oil until all noodles
vegetable oil are lightly coated.
1 tablespoon soy sauce 3. Add peppers, carrots, sprouts, scallions,
1/2 tablespoon minced ginger cilantro and peanuts.
Salad ingredients: 4. Add dressing to taste and toss well. Serve with
1/2 - 16 oz box (8 oz) A Taste of Thai Rice lime wedges.
Noodles
2 teaspoons oil
2 bell peppers (1 red, 1 yellow), sliced thinly
2 carrots, grated or chopped roughly
2 cups bean sprouts
1 bunch scallions, chopped
2 tablespoons fresh chopped cilantro
1/2 cup chopped peanuts
Optional: lime wedges
*Note: This recipe makes an intriguing vegetarian
salad with its contrast of flavors, as well as a spicy
side dish with meat or seafood.
SALAD 6 A TA S T E O F T H A I
Green Papaya
Salad (Som Tum)
A Taste of Thai Garlic Chili Pepper
Sauce and Fish Sauce add authentic
flavor to this dish - one of the most
popular in Thai cuisine.
YIELD DIRECTIONS
4-6 servings 1. In a small bowl mix lime juice, sugar, Garlic
Chili Pepper Sauce and Fish Sauce. Whisk
TIME until sugar is dissolved.
30 minutes to assemble 2. Peel papaya, seed and cut into quarters. Slice
30 minutes to marinate into thin match stick pieces, or grate on a
60 minutes total time mandoline. Place 1/3 of sliced papaya in a
heavy zip lock type bag. Using the smooth
INGREDIENTS side of a meat pounder (or rolling pin), pound
2 1/2 tablespoons lime juice (2 limes) papaya to soften. Add to bowl and repeat with
2 1/2 tablespoons brown sugar remaining papaya.
1 tablespoon A Taste of Thai Garlic Chili Pepper 3. Add tomatoes, cilantro and dressing. Toss to
Sauce combine and let sit 30 minutes to flavor. Just
1 tablespoon A Taste of Thai Fish Sauce before serving add peanuts and toss. Serve
1 1/2 lbs green papaya* (5-6 cups shredded) on a bed of chopped lettuce or in individual
15 cherry tomatoes, halved lettuce leaves.
1 tablespoon chopped cilantro
3 tablespoons chopped honey roasted or dry
roasted peanuts
Crisp iceberg or romaine lettuce leaves
*If green (unripe) papaya is not available in your
market or climate, it can be bought at an Asian or
Indian grocery store.
SALAD 7 A TA S T E O F T H A I
Chicken Salad
with Red Curry
Dressing
This Thai recipe (Yum Kai Yaang)
uses A Taste of Thai Red Curry Paste
to transform leftover grilled chicken
into an exotic salad.
YIELD DIRECTIONS
4 servings 1. In medium saucepan combine vinegar, Fish
Sauce, brown sugar and Red Curry. Cook over
TIME medium heat until sugar and Red Curry are
25 minutes dissolved.
2. Remove saucepan from heat. Add 3
INGREDIENTS tablespoons of peanuts and lime juice. Stir
Dressing Ingredients: well to combine, and set aside.
1/4 cup rice vinegar 3. Add chicken, tomato, scallions, and cilantro to
3 tablespoons A Taste of Thai Fish Sauce a medium bowl.
3 tablespoons brown sugar 4. Lay lettuce on a serving platter. Toss desired
1 tablespoon A Taste of Thai Red Curry Paste amount of dressing with chicken mixture
5 tablespoons roasted peanuts, coarsely chopped, until all ingredients are nicely coated. Spoon
divided chicken salad on top of lettuce. Sprinkle with
2 tablespoons fresh lime juice (1-2 limes) remaining peanuts. Serve any leftover dressing
Salad Ingredients: on side.
1 1/2 lbs (3-4 pieces) grilled chicken breast, thinly
sliced
1 medium tomato, chopped (1 cup)
4 scallions, chopped
2 tablespoons chopped cilantro
4 cups chopped lettuce of choice
SALAD 8 A TA S T E O F T H A I
Laab - Ground
Beef Salad
This Thai mainstay has perfectly
balanced flavor.
YIELD DIRECTIONS
2-4 main course servings, 8 appetizers 1. Toast rice in a dry skillet (no oil) over
medium-high heat. Cook rice, shaking pan
TIME frequently until rice turns golden, about 8
25 minutes to assemble minutes.
20 minutes to cook 2. While rice is toasting, combine beef, 3
Total time: 45 minutes tablespoons of the lime juice, Fish Sauce,
shallots and ginger in a bowl.
INGREDIENTS 3. When rice is golden, pour on plate to cool. In
2 tablespoons A Taste of Thai Jasmine Rice same skillet over high heat, add beef mixture.
(uncooked) or white rice Cook, breaking meat into small pieces, about
1 lb ground beef (ground pork or turkey may be 5-7 minutes or until cooked through. Remove
substituted) from heat.
4 tablespoons lime juice, divided (about 3-4 limes) 4. Add remaining tablespoon of lime juice,
1-2 tablespoons*A Taste of Thai Fish Sauce scallions, mint, cilantro, Garlic Chili Pepper
1/2 cup thinly sliced shallots Sauce and sugar to meat. Mix well.
2 teaspoons minced fresh ginger 5. Add cooled rice to spice grinder or blender,
4 scallions (green onions), chopped and grind into a sandy powder. Add to meat
1/4 cup chopped mint leaves, plus whole leaves for mixture and mix well.
garnish 6. Spoon laab into a serving bowl lined with
2 tablespoons chopped cilantro lettuce leaves, or serve on individual leaves
2 tablespoons A Taste of Thai Garlic Chili Pepper for a pretty presentation. Garnish with whole
Sauce mint leaves.
2 teaspoons light brown sugar
Lettuce leaves
* This is authentically a salty dish, so we suggest A
Taste of Thai Fish Sauce beginners start with one
tablespoon and add more to taste.
TOOLS & EQUIPMENT
Spice grinder or blender
SALAD 9 A TA S T E O F T H A I
Curried Chicken
Salad Wrap
A Taste of Thai Red Curry Paste
gives chicken salad just the right
zip. Serve in a wrap, on a roll, or
in a plain salad with tomatoes and
cucumbers.
YIELD DIRECTIONS
Serves 6 1. Remove meat from chicken discarding bones
and skin. Chop meat and add to a large bowl.
TIME 2. Add celery, red onions and cilantro. Mix well.
25 minutes 3. Add mayonnaise and curry to a small bowl.
Mix until curry is totally dissolved into
INGREDIENTS mayonnaise.
1 rotisserie chicken or 4 cups cubed chicken 4. Add part or all of mayonnaise to chicken
1 cup chopped celery mixture. Salt and pepper to taste. Mix well
1/2 cup minced red onion and refrigerate until cold. Serve.
2 tablespoons minced cilantro
1 cup mayonnaise
1 tablespoon A Taste of Thai Red Curry Paste
Salt and fresh cracked pepper
Optional: Bean sprouts, sliced tomatoes.
SALAD 10 A TA S T E O F T H A I
Thai Cucumber
Salad
This sweet and spicy salad is a great
summer side.
YIELD DIRECTIONS
5 cups 1. In small saucepan combine the sugar, vinegar,
water, Garlic Chili Pepper Sauce and salt.
TIME Stirring, cook over medium heat until sugar is
10 minutes to assemble dissolved.
30 minutes to marinate 2. Add cucumbers and onions to a size
appropriate dish (one that will allow all
INGREDIENTS the cucumber mixture to be covered with
1/2 cup sugar marinade). Pour vinegar mixture over
1/2 cup rice vinegar vegetables and let marinate for 30 minutes.
1/4 cup water 3. Just before serving sprinkle with cilantro, mint
1 tablespoon A Taste of Thai Garlic Chili Pepper and peanuts.
Sauce
1 teaspoon salt
1 English cucumber, unpeeled and sliced thinly
1/4 cup diced red onion
Garnish:
3 tablespoons chopped cilantro and mint
3 tablespoons chopped roasted peanuts
SALAD 11 A TA S T E O F T H A I
Grilled Lemon-
Ginger, Peanut
Chicken
A Taste of Thai Peanut Sauce Mix
acts as both a marinade and a salad
dressing in this authentic Thai dish.
YIELD DIRECTIONS
6 servings 1. Add to blender or food processor, Coconut
Milk, Peanut Sauce Mix (both inner
TIME envelopes), lemon juice, Fish Sauce, and
15 minutes to assemble ginger. Process until smooth.
Marinate 2-6 hours 2. Lay chicken in a size appropriate baking dish
10-14 minutes to grill so chicken fits snugly but does not overlap.
Total working time: 25-29 minutes Pour 1 3/4 cups of lemon-ginger, peanut sauce
over chicken, reserving 1 cup for dressing.
INGREDIENTS Cover chicken and marinate 2-6 hours in the
1-13.5 oz can A Taste of Thai Coconut Milk refrigerator, turning pieces once or twice.
1-3.5 oz box A Taste of Thai Peanut Sauce Mix 3. Whisk oil in remaining sauce for dressing. Salt
1/4 cup fresh lemon juice and pepper to taste. Set aside.
1 tablespoon A Taste of Thai Fish Sauce 4. Oil grill grate. Grill chicken 5-7 minutes on
1 tablespoon minced ginger each side or until done (opaque and not pink
1 tablespoon oil inside, but still moist). Toss mixed greens
3 lbs boneless, skinless chicken thighs or breasts with reserved dressing and top with chicken.
8 cups mixed greens Sprinkle with peanuts if desired. Jasmine rice
Optional: 1/2 cup chopped honey roasted peanuts or grilled bread are flavorful sides to serve with
this entrée.
TIP FOR EVEN GRILLING:
Pound the fatter end of the breast, between two
pieces of plastic wrap, to match the thinner part of
breast.
SALAD 12 A TA S T E O F T H A I
Shrimp, Tofu and
Vermicelli Salad
Classic Asian flavors and A Taste of
Thai Pad Thai sauce make this dish
extra special.
YIELD DIRECTIONS
4 servings 1. Bring a pot of salted water to boil. Mix Pad
Thai Sauce with lime juice and sugar. Set
INGREDIENTS aside.
1/2-8.8 oz box (4.4 oz) A Taste of Thai Vermicelli 2. Boil Vermicelli according to box directions.
Rice Noodles Drain and rinse in cold water until cool.
1-3.25 oz box A Taste of Thai Pad Thai Sauce Drain. Roughly chop and place in large bowl.
3 tablespoons lime juice Pour reserved Pad Thai mixture over noodles
1 tablespoon brown sugar and mix well.
3 tablespoons oil, divided 3. Meanwhile, heat 1 tablespoon each, of oil and
2 tablespoons A Taste of Thai Fish Sauce, divided Fish Sauce in large skillet over medium-high
1/2 lb shrimp, peeled, deveined and chopped heat. Add shrimp and scallions. Stir-fry until
1 bunch scallions, thinly sliced shrimp turns opaque and mix into noodles.
1-14 oz package extra firm tofu, drained 4. Slice tofu into six equal pieces. Place tofu
1 cup julienned carrots on layered paper towels and top with layered
1 cup mint, finely chopped paper towels. Press down until liquid is
Optional: absorbed. You will have to change paper
Peanuts, chopped lettuce towels numerous times. Cut tofu into bite
size pieces.
5. Over high heat, add remaining 2 tablespoons
oil and 1 tablespoon Fish Sauce to skillet.
Add tofu and stir-fry until browned. Drain
on paper towel. Add to noodle mixture
along with carrots and mint. Mix gently to
incorporate.
6. Serve immediately or chill for later. Garnish
with chopped peanuts and lettuce if desired.
SALAD 13 A TA S T E O F T H A I
QUALITY FOODS SINCE 1923
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